Spice Rubbed Chicken Wings

Chef Edward Lee devised this hot wings recipe specifically to pair with the classic Bourbon & Ginger cocktail. Being carbonated, the cocktail has the same palate-cleansing quality that makes beer a natural partner with fatty wings. Plus, the sweetness from the bourbon and the hint of spice from the ginger beer complement the heat of the wings. As a bonus, this cocktail lacks the filling heaviness of a high-test beer. So why aren’t you pairing all your wings with a Bourbon & Ginger?

Pair it With: A Bourbon & Ginger



  • 12 whole chicken wings
  • 1½ Tbsp. Old Bay Seasoning
  • ½ cup soy sauce
  • 4 Tbsp. sugar
  • 1 Tbsp. fish sauce
  • 1 Tbsp. apple cider vinegar

White BBQ Sauce

  • 1 cup mayonnaise
  • ¼ cup apple cider vinegar
  • 2 Tbsp. sour cream
  • 1 tsp. horseradish
  • 2 cloves fresh garlic
  • ¼ tsp. smoked paprika
  • Salt
  • Freshly ground black pepper


To make the BBQ sauce, combine all ingredients in a bowl and whisk together. Set aside.
Preheat oven to 300°F.

Rinse wings and pat dry. Season generously with Old Bay Seasoning.

Meanwhile, prepare marinade by whisking together the remaining ingredients. Add the wings to the marinade and toss to coat.

Transfer wings to a rack placed on a sheet pan and bake for 30 minutes.

Turn heat up to 425°F and cook for an additional 10-12 minutes, until wings are nicely browned and cooked in the middle. Serve immediately with a drizzle of the white BBQ sauce.

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